Savory Roasted Beet Salad With Barley Recipe — Eat This Not That

Ingredients

• 6 Tbsp buttermilk
• 3 Tbsp light mayonnaise
• 3 Tbsp chopped fresh chives or green onions
• 1 1/2 tsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 8-oz packages refrigerated cooked whole baby beets
• drained and cut into bite-size pieces
• 1 5-oz package baby arugula
• 4 hard-cooked eggs
• halved and sliced
• 1 cup cooked barley or farro
• 2 oz goat cheese
• crumbled
• 1/4 cup chopped walnuts
• toasted